No-bake chocolate and walnut brownie with coffee icing
makes
12
These easy no-bake brownies means you can spend less time in the kitchen and more time eating these indulgent treats. Rich, indulgent and silky-smooth, these delicious chocolate brownies will put a pep in your step with the addition of a luxurious espresso ganache (and a few sips of coffee in the mixture, too.) The elegant flavours of these brownies are amplified by a handful of sweet medjool dates and a splash sticky maple syrup for extra depth. Perfect as an easy midweek dessert, you'll be hard-pressed to find another dessert that packs a punch without the effort.
Recipe note: You’ll need an 18cm square cake pan for this recipe.
Ingredients (12)
- 18 (350g) medjool dates, pitted
- 1 cup (140g) pecans
- 1 cup (100g) almond meal
- 3/4 cup (75g) cocoa powder, sifted
- 1 tsp vanilla extract
- 2 tbs strong espresso coffee
- 1 tbs maple syrup
- 2 cups (200g) walnuts
Espresso ganache
- 1/3 cup (35g) cocoa powder
- 1/3 cup (80ml) maple syrup
- 1/4 cup (60ml) coconut oil, melted
- 1 tbs strong espresso coffee
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Lightly grease an 18cm square cake pan and line with baking paper.
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2.Make espresso using coffee machine.
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3.Place dates, pecans, almond meal, cocoa, vanilla, espresso, maple syrup and 1 cup walnuts in a food processor and whiz until well combined and the mixture comes together. Transfer to a large bowl.
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4.Add remaining walnuts and stir to combine. Press mixture evenly into the prepared pan. Chill for 1 hour or until firm.
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5.For the ganache, place all ingredients in a bowl and whisk until smooth.
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6.Spread ganache evenly over chilled brownie, then chill for 30 minutes to set. Cut into bars to serve.
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